Development of gluten-free cracker using cassava and dough-stage rice flour supplemented with protein from silkworm pupae powder
äºJournal of Insects as Food and FeedSearch for other papers by P. Hirunyophat in
Current site
Google Scholar
Search for other papers by T. Sanphom in
Current site
Google Scholar
Search for other papers by C. Wittayapreechakun in
Current site
Google Scholar
Search for other papers by C. Hongkulsup in
Current site
Google Scholar
Abstract
This study developed gluten-free crackers using composite flours of cassava flour (CF) and dough-stage rice flour (DRF), supplemented with silkworm pupae powder (SPP) as an alternative protein source. Various CF:DRF ratios (100:0, 75:25, 50:50, 25:75, 0:100) were assessed for their textural and sensory properties, with the 75:25 ratio identified as optimal based on crispness and consumer acceptability comparable to wheat-based controls. This optimal formulation was further enriched with SPP at 5â20% to enhance nutritional value. All formulations maintained their moisture content within industry standards. Increasing SPP levels led to a darker cracker colour and significantly raised protein content, approaching values comparable to wheat crackers. However, SPP concentrations above 15% negatively affected texture and sensory acceptance. The optimised formulation (CF:DRF 75:25 with 10% SPP) exhibited significantly increased crude fibre (1.26 g/100Â g), calcium (0.17 g/100Â g), vitamin B1 (0.47 mg/100Â g), and vitamin B2 (0.67 mg/100Â g), while maintaining acceptable protein content (8.36 g/100Â g) and sensory characteristics. These results demonstrate the potential of combining underutilised local ingredients and insect protein to produce nutritionally enhanced gluten-free products and promote sustainable food systems.
Purchase
Buy instant access (PDF download and unlimited online access):
Institutional Login
Log in with Open Athens, Shibboleth, or your institutional credentials
Personal login
Log in with your brill.com account
-
Akhtar, Y. and Isman, M.B., 2018. Insects as an alternative protein source. In: Yada, R.Y. (ed.) Food science, technology and nutrition. Woodhead Publishing, Sawston, pp. 263-288. https://doi.org/10.1016/B978-0-08-100722-8.00011-5
-
Aleman, R.S., Paz, G., Morris, A., Prinyawiwatkul, W., Moncada, M. and King, J.M., 2021. High protein brown rice flour, tapioca starch and potato starch in the development of gluten-free cupcakes. LWT 152: 112326. https://doi.org/10.1016/j.lwt.2021.112326
-
Allied Market Research, 2023. Gluten-free products market by product type and distribution channel: Global opportunity analysis and industry forecast, 2019-2026. Available online at https://www.alliedmarketresearch.com/gluten-free-products-market
-
AOAC, 2019. Official methods of analysis of the association of the official analysis chemist. In: Association of official analytical chemists. 21st ed. AOAC International, Rockville, MD, pp. 263-288.
-
Benjakul, S. and Karnjanapratum, S., 2018. Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder. Food Chemistry 259: 181-187. https://doi.org/10.1016/j.foodchem.2018.03.124
-
Bolarinwa, I.F., Lim, P.T. and Muhammad, K., 2019. Quality of gluten-free cookies from germinated brown rice flour. Food Research 3: 199-207. https://doi.org/10.26656/fr.2017.3(3).228
-
Chung, H.J., Cho, A. and Lim, S.T., 2014. Utilisation of germinated and heat-moisture treated brown rices in sugar-snap cookies. LWT 57: 260-266. https://doi.org/10.1016/j.lwt.2014.01.018
-
Dick, M., Limberger, C., Thys, R.C.S., de Oliveira Rios, A. and FloÌres, S.H., 2020. Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers. Food Chemistry 314: 126178. https://doi.org/10.1016/j.foodchem.2020.126178
-
Duda, A., Adamczak, J., CheÅminÌska, P., Juszkiewicz, J. and Kowalczewski, P., 2019. Quality and nutritional/textural properties of durum wheat pasta enriched with cricket powder. Foods 8: 46. https://doi.org/10.3390/foods8020046
-
GimeÌnez, A., Ares, G. and GaÌmbaro, A., 2008. Survival analysis to estimate sensory shelf life using acceptability scores. Journal of Sensory Studies 23: 571-582. https://doi.org/10.1111/j.1745-459X.2008.00173.x
-
GonzaÌlez, C.M., GarzoÌn, R. and Rosell, C.M., 2019. Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours. Innovative Food Science and Emerging Technologies 51: 205-210. https://doi.org/10.1016/j.ifset.2018.03.021
-
Hirunyophat, P., Chalermchaiwat, P. and On-nom, N., 2020. Optimisation of ratio of silkworm pupae powder to broken rice flour and of barrel temperature to develop high protein breakfast cereal using response surface methodology. Agriculture and Natural Resources 54: 609-616.
-
Jiamjariyatam, R., Krajangsang, S. and Lorliam, E., 2023. Development of biscuit products from coffee cherry pulp. Journal of Culinary Science and Technology 23: 198-218. https://doi.org/10.1080/15428052.2023.2199683
-
Jiamyangyuen, S., Nuengchamnong, N. and Ngamdee, P., 2017. Bioactivity and chemical components of Thai rice in five stages of grain development. Cereal Science 74: 136-144. https://doi.org/10.1016/j.jcs.2017.01.021
-
Kowalski, S., Mikulec, A., Mickowska, B., Skotnicka, M. and Mazurek, A., 2022. Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects. LWT 159: 113220. https://doi.org/10.1016/j.lwt.2022.113220
-
Kulchan, R., Boonsupthip, W. and Suppakul, P., 2010. Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin films. Journal of Food Engineering 100: 461-467. https://doi.org/10.1016/j.jfoodeng.2010.04.031
-
Kumar, D., Dev, P. and Kumar, R.V., 2015. Biomedical applications of silkworm pupae proteins. An emerging era in biomedical sciences. Springer, Cham. https://doi.org/10.1007/978-81-322-2491-4_3
-
Lebwohl, B., Sanders, D.S. and Green, P.H.R., 2018. Coeliac disease. The Lancet 391: 70-81. https://doi.org/10.1016/S0140-6736(17)31796-8
-
Lisboa, H.M., Nascimento, A., Arruda, A., Sarinho, A., Lima, J., Batista, L., Andrade, R., Rocha, T., Soares, T., Bezerra, T. and Stamford, T., 2024. Unlocking the potential of insect-based proteins: Sustainable solutions for global food security and nutrition. Foods 13: 1846. https://doi.org/10.3390/foods13121846
-
Liu, C.Y., Amani, R., Sulaiman, S., Mahmood, K., Ariffin, F. and Mohammadi Nafchi, A., 2022. Formulation and characterisation of physicochemical, functional, morphological, and antioxidant properties of cassava-based rice analogue. Food Science and Nutrition 10: 1626-1637. https://doi.org/10.1002/fsn3.2785
-
Longvah, T., Mangthya, K. and Ramulu, P., 2011. Nutrient composition and protein quality evaluation of eri silkworm (Samia ricinii) prepupae and pupae. Food Chemistry 128: 400-403. https://doi.org/10.1016/j.foodchem.2011.03.041
-
Lopez, A.C.B., Pereira, A.J.G. and Junqueira, R.G., 2004. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Brazilian Archives of Biology and Technology 47: 63-70. https://doi.org/10.1590/S1516-89132004000100009
-
Mancebo, C.M., Rodriguez, P. and GoÌmez, M., 2016. Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. LWT 67: 127-132. https://doi.org/10.1016/j.lwt.2015.11.045
-
Marta, H., Auliya Yusnia, S., Fetriyuna, F., Radiani Arifin, H., Cahyana, Y. and Sondari, D., 2024. Application of flour blends from modified cassava and suweg flours in gluten-free steamed brownies. Polish Journal of Food and Nutrition Sciences 74: 188-196. https://doi.org/10.31883/pjfns/188615
-
Maximise Market Research, 2023. Crackers market â global industry analysis and forecast (2022-2029). Available online at https://www.maximisemarketresearch.com/market-report/global-crackers-market/114649/
-
Melini, V. and Melini, F., 2019. Gluten-free diet: Gaps and needs for a healthier diet. Nutrients 11: 170. https://doi.org/10.3390/nu11010170
-
Millar, K.A., Barry-Ryan, C., Burke, R., Hussey, K., McCarthy, S. and Gallagher, E., 2017. Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. International Journal of Food Science and Technology 52: 1155-1163. https://doi.org/10.1111/ijfs.13388
-
Mishra, N., Hazarika, N.C., Narain, K. and Mahanta, J., 2003. Nutritive value of non-mulberry and mulberry silkworm pupae and consumption pattern in Assam, India. Nutrition Research 23: 1303-1311. https://doi.org/10.1016/s0271-5317(03)00132-5
-
Mishyna, M., Chen, J. and Benjamin, O., 2020. Sensory attributes of edible insects and insect-based foods â Future outlooks for enhancing consumer appeal. Trends in Food Science and Technology 95: 141-148. https://doi.org/10.1016/j.tifs.2019.11.016
-
Mohamed, I.O., 2023. Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review. Carbohydrate Polymer Technologies and Applications 5: 100294. https://doi.org/10.1016/j.carpta.2023.100294
-
Ãzer, M., Yılmaz Tuncel, N. and Tuncel, N.B., 2018. The effects of infrared stabilized immature rice grain flour in gluten-free bread preparation. Cereal Chemistry 95: 527-535. https://doi.org/10.1002/cche.10056
-
Padalino, L., Conte, A. and Del Nobile, M.A., 2016. Overview on the general approaches to improve gluten-free pasta and bread. Foods 5: 87. https://doi.org/10.3390/foods5040087
-
Purlis, E., 2010. Browning development in bakery products â a review. Journal of Food Engineering 99: 239-249. https://doi.org/10.1016/j.jfoodeng.2010.03.008
-
Ranathunga, R.A.A. and Suwannaporn, P., 2022. Young cereal grains as a new source of healthy and hypoallergenic foods: A review. Journal of Food Science and Technology 59: 3336-3348. https://doi.org/10.1007/s13197-021-05228-9
-
Rico, D., GonzaÌlez-ParamaÌs, A.M., Brezmes, C. and MartıÌn-Diana, A.B., 2020. Baking optimisation as a strategy to extend shelf-life through the enhanced quality and bioactive properties of pulse-based snacks. Molecules 25: 3716. https://doi.org/10.3390/molecules25163716
-
Ronie, M.E. and Hasmadi, M., 2022. Factors affecting the properties of rice flour: a review. Food Research 6: 1-12. https://doi.org/10.26656/fr.2017.6(6).531
-
Shevchenko, A. and Drobot, V., 2022. Use of rice flour in wheat bread technology. EUREKA: Life Sciences 6: 44-51. https://doi.org/10.21303/2504-5695.2022.002677
-
Sumargo, F., Gulati, P., Weie, S.A., Clarke, J. and Rose, D.J., 2016. Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours. Food Chemistry 211: 726-733. https://doi.org/10.1016/j.foodchem.2016.05.097
-
Suten, S., Fuengkajhornfung, N., Hirunyophat, P., Weenuttranon, J. and Sanphom, T., 2021. Effects of house cricket (Acheta domesticus) powder on the texture, sensory properties and nutritional values of cassava flour-brownies. PBRU Science Journal 18: 42-51.
-
Thai Industrial Standards Institute (TISI), 2020. Thai SMEs Standard, No. TISI S 96-2563: Biscuits and crackers. Thai Industrial Standards Institute, Bangkok.
-
Tran, T.T.T., Ngo, L.H.N., Le, T.H.N., Ton, N.M.N., Le, T.T. and Le, V.V.M., 2024. High-fiber crackers supplemented with asparagus hard-stem: impacts of supplementation ratios and water amounts in cracker recipe on the product quality. Polish Journal of Food and Nutrition Sciences 74: 162-168. https://doi.org/10.31883/pjfns/188110
-
Ukpong, E.S., Okpalanma, E.F. and Attaugwu, R.N., 2021. A comparative study on the viscoelastic properties of wheat, maize and cassava flours as affected by some leguminous seed flours. Asian Food Science Journal 20: 100-109. https://doi.org/10.9734/afsj/2021/v20i630313
| å ¨é¨æé´ | è¿å»ä¸å¹´ | è¿å»30天 | |
|---|---|---|---|
| æè¦æµè§æ¬¡æ° | 343 | 343 | 36 |
| å ¨ææµè§æ¬¡æ° | 11 | 11 | 2 |
| PDFä¸è½½æ¬¡æ° | 33 | 33 | 7 |
Development of gluten-free cracker using cassava and dough-stage rice flour supplemented with protein from silkworm pupae powder
äºJournal of Insects as Food and FeedSearch for other papers by P. Hirunyophat in
Current site
Google Scholar
PubMed
Search for other papers by T. Sanphom in
Current site
Google Scholar
PubMed
Search for other papers by C. Wittayapreechakun in
Current site
Google Scholar
PubMed
Search for other papers by C. Hongkulsup in
Current site
Google Scholar
PubMed
Abstract
This study developed gluten-free crackers using composite flours of cassava flour (CF) and dough-stage rice flour (DRF), supplemented with silkworm pupae powder (SPP) as an alternative protein source. Various CF:DRF ratios (100:0, 75:25, 50:50, 25:75, 0:100) were assessed for their textural and sensory properties, with the 75:25 ratio identified as optimal based on crispness and consumer acceptability comparable to wheat-based controls. This optimal formulation was further enriched with SPP at 5â20% to enhance nutritional value. All formulations maintained their moisture content within industry standards. Increasing SPP levels led to a darker cracker colour and significantly raised protein content, approaching values comparable to wheat crackers. However, SPP concentrations above 15% negatively affected texture and sensory acceptance. The optimised formulation (CF:DRF 75:25 with 10% SPP) exhibited significantly increased crude fibre (1.26 g/100Â g), calcium (0.17 g/100Â g), vitamin B1 (0.47 mg/100Â g), and vitamin B2 (0.67 mg/100Â g), while maintaining acceptable protein content (8.36 g/100Â g) and sensory characteristics. These results demonstrate the potential of combining underutilised local ingredients and insect protein to produce nutritionally enhanced gluten-free products and promote sustainable food systems.
| å ¨é¨æé´ | è¿å»ä¸å¹´ | è¿å»30天 | |
|---|---|---|---|
| æè¦æµè§æ¬¡æ° | 343 | 343 | 36 |
| å ¨ææµè§æ¬¡æ° | 11 | 11 | 2 |
| PDFä¸è½½æ¬¡æ° | 33 | 33 | 7 |
